The exemplary shrimp bubble is changed into the most delicious kabobs yet! Can be barbecued or prepared and prepared ahead of time! Simple, isn’t that so?
1/4 cup unsalted butter, melted
3 cloves garlic, minced
1 tablespoon cajun seasoning
1 tablespoon chopped fresh thyme
1 pound baby Dutch yellow potatoes
3 ears corn, each cut across into 6 pieces
1 pound medium shrimp, peeled and deveined
1 (12.8-ounce) bundle smoked andouille sausage , meagerly cut2 lemons, cut into wedges
2 tablespoons chopped fresh parsley leaves
In a little bowl, consolidate spread, garlic, cajun preparing and thyme; put away.
In an enormous pot of bubbling salted water, cook potatoes until simply delicate and parboiled, around 10-13 minutes. Mix in corn during the most recent 5 minutes of cooking time; channel well.
String potatoes, corn, shrimp and hotdog onto sticks.
Preheat barbecue to medium high intensity. Line barbecue with Aluminum Foil.
Put kabobs on barbecue on aluminum foil, brushing with spread blend periodically and turning once most of the way, until shrimp are obscure and corn is delicate, around 7-8 minutes.*
Serve promptly with lemon wedges, embellished with parsley, whenever wanted.